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Powdered Sugar Buttercream vs F/I/SMBC - Page 2

post #16 of 23
2/1/12 at 2:47pm
Thread Starter 
Thanks for all the responses! So what would you call a PS icing if you were describing it to someone? That's all I've made but even I'm revolted at the thought of there being shortening in it, even though I use hi-ratio and mix it with butter.
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post #17 of 23
2/1/12 at 2:50pm
In my personal opinion if it has butter, its buttercream
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #18 of 23
2/1/12 at 2:55pm
Thread Starter 
Quote:
Originally Posted by tonedna

In my personal opinion if it has butter, its buttercream



icon_biggrin.gifthumbs_up.gif
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post #19 of 23
2/1/12 at 5:06pm
Quote:
Originally Posted by AZCouture

I only make a meringue icing, and wouldn't make a PS one if you twisted my arm. If anyone I've ever made a cake for actually preferred a PS based one, it would be news to me.



I tink its wonderful if everyone you make cakes for prefers meringue icing. As I said, I do too; however not everyone does and no one should look down on someone for using PS based icing. Some people don't love the overly buttery taste and mouthfeel of a meringue icing (shocking I know), probably because that is not what they are used to. Who am I to tell them they a wrong because they prefe something else. It would be like someone telling me I am wrong because I prefer vanilla cake over chocolate. I think of it as being like the scratch versus box mix cake debate. Everyone should use whatever works best for them in thier situation.
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post #20 of 23
2/1/12 at 5:15pm
I don't make it for a variety of reasons, and if you interpret that as "looking down" on someone who uses something else, that's your mistake. I don't even feel like getting into the many reasons why I don't make it.
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post #21 of 23
2/1/12 at 5:19pm
Quote:
Originally Posted by tonedna

In my personal opinion if it has butter, its buttercream



THANK YOU FOR SAYING THIS!!!!!! thumbs_up.gifthumbs_up.gifthumbs_up.gif

YES, as long as it has butter, it's buttercream. I don't care if you make American, Swiss, Italian, or French. I don't care if you add hi ratio with the butter. As long as you use butter in them to make them, they are buttercreams. Now, if it is ALL shortening with butter "flavoring", that's not butter cream. Let's just call it frosting.
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post #22 of 23
2/1/12 at 5:47pm
Look, Im not judging. I am sure you do have a lot of reasons for not making it, and I am not feeling personally attacked or anything. I was just making a point about people liking different things and your first post about being surprised that anyone would prefer PS (yes, I know you said people that you made cakes for) could have been interpreted as being a little "uppity". Please note that I am not saying that this is how you meant it or that you are, just that this is how the tone could have been interpreted and I dont want anyone considering making PS frosting to feel like they shouldnt, if it works for them.

And yes, I also think that anything with butter in it can be considered a buttercream.
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post #23 of 23
2/1/12 at 6:08pm
Tonedna, is right on the money. Of course , she is another great decorator on this site. I always respect her opinions. She is a great teacher and shares her knowlege so freely.
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